Ultrasonically assisted atmospheric freeze-drying of button mushroom. Drying kinetics and product quality

被引：32

作者：

Carrion, Clara ^{[1
]}

Mulet, Antonio ^{[1
]}

Garcia-Perez, Jose V. ^{[1
]}

Carcel, Juan A. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Food Technol, ASPA Grp, Camino Vera S-N, E-46022 Valencia, Spain

来源：

DRYING TECHNOLOGY | 2018年 / 36卷 / 15期

关键词：

Dehydration; drying time; effective diffusivity; moisture; quality; HIGH-INTENSITY ULTRASOUND; TEMPERATURE;

D O I：

10.1080/07373937.2017.1417870

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of this work was to evaluate the feasibility of using power ultrasound to improve the atmospheric freeze-drying of mushroom, as interesting alternative to vacuum freeze-drying, considering not only kinetic effects but also the final quality. For that purpose, mushroom slices (Agaricus bisporus) were dried (-10 degrees C and 2 m/s) with (24.6 and 12.3 kW/m(3); 21.9 kHz) and without ultrasound application. The application of ultrasound significantly influenced the drying kinetics, increasing the effective diffusivity up to 280% and shortening drying time up to 74%. As for the quality parameters (color, texture, rehydration, and cell damage), no remarkable influence of the ultrasound application was observed. Therefore, the application of power ultrasound during the atmospheric freeze-drying of mushroom might be considered as an interesting technology providing that it significantly increased the process kinetics without greatly affecting the quality of the final product.

引用

页码：1814 / 1823

页数：10

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